Begin by cracking 4 large eggs into a mixing bowl. Add in a splash of milk—about 2 tablespoons—and season with a pinch of salt and pepper. Using a whisk or fork, vigorously beat the mixture until the eggs turn a uniform pale yellow.

Place a non-stick skillet over medium heat and add 1 tablespoon of butter. Allow the butter to melt completely, swirling it around to coat the skillet.

Add ¼ cup of diced bell peppers and ¼ cup of diced red onions to the skillet. Sauté these vibrant veggies for about 2-3 minutes until they soften and become fragrant.

Pour the whisked egg mixture into the skillet, ensuring it spreads evenly across the pan. Let the eggs sit undisturbed for about 1 minute.

After the edges have begun to firm up, gently stir the eggs with a spatula, pushing them from the edges toward the center every 20-30 seconds for about 3-4 minutes.

When the eggs are nearly cooked to your liking, stir in ¼ cup of shredded cheddar cheese, ¼ cup of cooked bacon bits, and ½ cup of diced tomatoes.

Remove the skillet from heat just before the eggs are fully cooked; they will continue to cook from residual heat. Plate your Loaded Scrambled Eggs and garnish with fresh chives.